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1
Render the sausage in a saucepan, over medium high heat, cooking about 4 minutes.
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2
Add the milk, salt, cayenne, and butter and bring to a boil.
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3
Stir in the grits and reduce the heat to medium.
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4
Stir for 30 seconds, then add the cheese and stir until the cheese melts.
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5
Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy.
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6
Pour the grits into a greased square glass pan.
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7
Refrigerate the grits until firm.
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8
Using a 2-inch round cutter, cut the grits into six rounds.
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9
Season the flour and bread crumbs with Essence.
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10
Dredge the cakes in the seasoned flour.
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11
Dip each cake in the egg wash, letting the excess drip off.
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12
Dredge the cakes in the seasoned bread crumbs, coating each cake completely.
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13
Heat 1/4 cup of the olive oil in a large skillet.
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14
When the oil is hot, pan-fry the cakes for 3 minutes on each side.
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15
In saute pan, heat the remaining olive oil.
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16
When the oil is hot, add the onions.
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17
Season the onions with Essence.
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18
Saute for 1 minute.
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19
Add the garlic and crawfish tails.
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20
Season with Essence.
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21
Saute for 1 minute.
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22
Add the cream and bring up to a boil.
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23
Reduce to a simmer and cook for 3 to 4 minutes, or until the cream has thickened.
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24
Season the sauce with hot sauce, Worcestershire sauce, salt and pepper.
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25
Stir in the green onions and cheese.
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26
To serve, spoon the Crawfish sauce over the Andouille Grit cakes.
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27
Combine all ingredients thoroughly.
